Boy oh boy have we gotten some storms down here the last few days! The thunder was so loud it made me jump in my sleep more than once. I love a good thunderstorm, however, the fun of the light and sound show is always dampened when there is a lingering threat of tornados. Last night I couldn’t sleep, not for fear of a tornado, but because Dave’s cell phone was getting weather alert updates, but mine wasn’t. So in my half awake, half asleep, half praying the noise wouldn’t wake the baby, half hoping it would so I’d have company, stupor, (ya that’s four halves), my thought process went something like this….
Dave’s phone is getting severe weather alerts.
Mine isn’t. What’s wrong with my phone?
Do I not have the right app?
Is it because he’s a pilot? Does he know the better apps?
Why won’t he tell me the good weather apps?
Why is he keeping the good weather apps to himself and not waking up when there is an alert?
What if he gets the tornado alert?
Is the weather really that much worse on his side of the bed?
Is that why he is getting the alerts and not me?
Is there more lightning out his window?
Why won’t the baby wake up?
Maybe if I cough loud she will wake up. *COUGH*
Hmmmm… that didn’t work. Guess I’ll try to sleep.
Oh, NOW she’s up.
So ya, that pretty much sums up my night. Also, now you know a little bit better about how oddly my mind works. But, I kinda like it. Never a dull moment right?
Can we take a minute to pause and realize just how cute my egg holder is? It’s cute because it’s a chicken… and it’s holding my egg. Guys, are you with me? It’s a chicken…. holding eggs. I think you get it.
Now, what to do with these eggs?
I’ve been contemplating making these egg muffins for a couple weeks now. Ever since Dave and I started working out together in the mornings. He doesn’t mind working out on an empty stomach. I loathe it. So I figured something like this would be great for a quick heat up in the am pre workout, and also a nice grab and go for him to take as he walks out the door.
Lots of egg muffin recipes use spinach, but I thought kale would be better since we are putting a little Mexican twist on these bad boys. Of course I couldn’t just leave it at kale, these are also sweet peppers, zucchini, and soyrizo. MMMMmmmmm. (You can also substitute real chorizo or even crumbled breakfast sausage).
Don’t they look yummy?
I’m very happy with how they turned out!
One more picture. Just to see the deliciousness inside!
Lastly, I SWEAR, I make more than just breakfast items. Not sure why that’s mostly what ends up on the blog!
Kale Soyrizo Egg Muffins
1 clove garlic
2-3 cups finely chopped kale
4 mini peppers or 1 large bell pepper
1 zucchini julienned
5-6 tablespoons soyrizo (real chorizo or sausage works as well)
1 tablespoon heavy cream
Mexican seasoning blend (chili powder, cumin, onion, etc)
Optional: Pepperjack cheese, cilantro
1. Preheat oven to 375•
2. Place a small amount of olive oil in a sauté pan at medium heat and add garlic. Then add the peppers and zucchini. Let cook for about 3-4 minutes. Next add in the chopped kale and soyrizo and sauté until kale is just wilted, about 3 more minutes. Remove from heat and set aside.
3. In a large bowl, whisk together eggs, cream, cheese (if using), and Mexican seasoning blend. I use this one from Frontier
, but any will work. I used about 1.5 tsp. (If you don’t have a Mexican blend, throw in a pinch each of the above spices and whatever else makes you happy)
4. Add the kale soyrizo mixture to egg mixture.
5. Pour the mixture into a prepared muffin tin, or silicone baking cups, (I swear by mine). Then top with cilantro.
6. Bake at 375• for 18-20 minutes.
This recipe makes 10 muffins. They will store in the fridge for about 3 days nicely. Just warm up and go!